Barry Callebaut, VIB and KU Leuven optimize cocoa fermentation process

Building on techniques inspired by Belgian brewers, the researchers developed a special yeast that unlocks the flavor and aroma precursors in cocoa beans and enriches the chocolate’s full flavor development.

 

With the new yeast Barry Callebaut will now be able to customize the flavor development of cocoa to the specific needs and wants of its customers more than ever. “A completely natural process – refined during a hundred years of winemaking and beer brewing – now makes it possible to unlock the flavor and aroma precursors in the cocoa beans. A Belgian artisan product will now contribute to a new national pride. We could not make this story any more Belgian”, said Gino Vrancken, Global R&D Program Manager at the Cocoa Science Team at the Barry Callebaut Group.